This One Bowl Eggless Vanilla Cake is a simple, foolproof recipe that serves as the perfect base for all your baking needs. Whether you’re making a birthday cake, anniversary treat, or just want a soft and fluffy vanilla cake to enjoy with tea or coffee, this recipe has got you covered. With no eggs and minimal effort, it’s beginner-friendly, quick to prepare, and incredibly versatile. Let’s get baking!
Prep Time
- 10 minutes
Cook Time
- 30–35 minutes
Total Time
- 45 minutes
Servings
- 8–10 servings
Ingredients
Dry Ingredients:
- 1¾ cups (210 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 grams) granulated sugar
Wet Ingredients:
- 1 cup water
- 6 tablespoons oil (any neutral-flavored oil like vegetable or canola works well)
- 1 tablespoon lemon juice (or vinegar for a similar effect)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) . Grease and lightly flour an 8-inch or 9-inch round or square baking pan, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, baking soda, salt, and sugar. Whisk together until evenly distributed.
Step 3: Add the Wet Ingredients
- To the same bowl, add the water, oil, and lemon juice.
- Using a whisk or spatula, mix everything together until smooth and free of lumps. The batter will be slightly thin but should have no visible dry spots.
Step 4: Pour the Batter into the Pan
- Pour the batter into the prepared baking pan and smooth the top with a spatula for an even layer.
Step 5: Bake the Cake
- Place the pan in the preheated oven and bake for 30–35 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil halfway through baking.
Step 6: Cool the Cake
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely before frosting or serving.
Pro Tips
- Lemon Juice Substitute: If you don’t have lemon juice, use vinegar (like white or apple cider vinegar) to activate the baking soda.
- Flavor Variations: Add 1 teaspoon of vanilla extract or almond extract for extra flavor. You can also fold in chocolate chips, sprinkles, or fresh berries for a fun twist.
- Frosting Ideas: Use buttercream, whipped cream, cream cheese frosting, or a simple dusting of powdered sugar to decorate the cake.
- Make It Dairy-Free: Ensure the oil is plant-based and skip any dairy-based toppings for a fully vegan-friendly cake.
Nutrition Facts (Per Serving, based on 10 servings)
- Calories: 200
- Protein: 2g
- Carbohydrates: 32g
- Fat: 8g
- Fiber: 0g
- Sugar: 16g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days .
- Refrigerate: For longer storage, refrigerate the cake for up to 5 days . Bring it to room temperature before serving.
- Freeze: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 1 month . Thaw at room temperature before serving.
Variations
- Chocolate Version: Replace ¼ cup of flour with cocoa powder for a rich chocolate cake.
- Fruit Topped: Top the batter with sliced bananas, peaches, or apples before baking for a fruity twist.
- Layer Cake: Double the recipe and bake two cakes to stack into a layered dessert.
Why You’ll Love This Recipe
This One Bowl Eggless Vanilla Cake is simplicity at its finest. With just one bowl, basic pantry ingredients, and no eggs required, it’s a stress-free recipe that delivers a soft, moist, and delicious cake every time. Whether you’re a beginner baker or just looking for a reliable base recipe, this cake is endlessly adaptable and always a crowd-pleaser.
Ready to bake? Grab your ingredients and whip up this easy, eggless vanilla cake—it’s sure to become a go-to favorite in your kitchen!
